| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 | cn | (15 oz.) tomato sauce |
| 1 | c | Oil |
| 1 | c | Sugar |
| 3/4 | c | Vinegar |
| 1 | ts | Dry mustard |
| 1/2 | ts | Pepper |
| 1/2 | ts | Salt |
| 2 | lb | Carrots |
| 1 | Green pepper | |
| 1 | Onion |
INSTRUCTIONS
This is a wonderful salad that I received a few months ago. It was submitted to our sisterhood cookbook project. I have since tasted then went right home and made it myself. Delicious! source: A. Feigenbaum Cut green pepper and onion into thin slices. Peel and thinly slice carrots. Cook carrots briefly in water. Blend tomato sauce, oil, sugar, vinegar, and seasonings in a bowl. Add vegetables. Refrigerate overnight. Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Apr 29, 1998
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